jimS So Calif posted 02-16-99
Stuffed Cabbage Leaves
1 large head of cabbage, remove and discard any bruised leaves
Stuffing:(for 6 cabbage rolls)
1+ lb 90% Lean Ground Beef
1/4 lb Ground Pork or Pork Sausage (optional)
1 lg Egg
1/3 cup Milk
3/4 cup Cooked Rice
1/2 tsp Fines Herbs
1/4 tsp Ground Celery Seeds
Thoroughly mix the above ingredients, set aside for later use.
Sauce:
16 oz can Tomato Sauce (or 2 8oz cans)
2 Tbs Worchestershire Sauce
1 Tbs Lemon (or Lime) Juice
1 Tbs Water
1 Tbs Brown Sugar
1/4 tsp Whole Carroway Seeds
1/8 tsp Nutmeg
Combine and blend all of the sauce ingredients in a 9 X 13 X 2 inch baking dish, set aside for later.
Cabbage Leaves:
4 Qt or larger pot with boiling water.
Carefully remove of 6 to 10 of the large outside leaves at the core and immerse in boiling water for about 3 minutes
or until limp.
Remove from boiling water, lay flat, pat dry on paper towels and set aside (remove and discard large end veins if
you wish)
Pre-Heat Oven to 350º
Lay cabbage leaves flat, place 1/4 - 1/2 cup stuffing mixture on each leaf, toward the large end.
Fold in the sides then roll the leaf toward the small or the tip end.
Place the completed cabbage roll into the baking dish with the sauce mixture.
Repeat until all the cabbage rolls are assembled.
Bake covered (or with cover of aluminum foil) at 350º for 45 minutes.
Baste and continue baking, uncovered for additional 30 minutes, baste every 10 minutes.
Note (for 300 Watt Slo-cooker):
Place the completed cabbage rolls into the crock pot with the sauce mixture.
Repeat until all of the cabbage rolls are assembled.
Cook covered, at the 3 1/2 setting for 6-8 hours.